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Pumpkin Banana Oatmeal

    Warm, naturally sweet, and a filling breakfast, this Pumpkin Banana Oatmeal with walnuts tastes like pie in a bowl.

    Pumpkin banana oatmeal

    It’s a wonderful time of year when summer welcomes fall. This beautiful exchange was ever so apparent during my latest visit to the farmer’s market where ripe berries were being sold next to acorn squash and Brussels sprouts. Today’s oatmeal recipe is a classic example of breakfast around our house, and includes a fall staple: pumpkin.


    • Milk: While you can make oatmeal with water, I recommend using milk for the added protein, healthy fats, and calcium.
    • Pure pumpkin: Not pumpkin pie mix, but 100% pure, unsweetened pumpkin. We are looking for that pure pumpkin flavor, which is rich in vitamins, minerals, and antioxidants while being low in calories.
    • Pumpkin pie spice: A blend of yummy, warm spices associated with fall. Typically includes cinnamon, nutmeg, cloves, allspice, and ginger.
    • Vanilla: Adds sweetness and warmth to the oatmeal.
    • Old fashioned oats: High in fiber and great for heart and gut health, old fashioned oats also cook faster than steel cut oats.
    • Bananas: Naturally sweetens the oatmeal, as well as being a great source of potassium and vitamin C.
    • Walnuts: High in omega-3 fatty acids as well as polyunsaturated fats, walnuts are full of the good kind of fats and can help lower cholesterol.
    • Flaxseed meal: A great source of omega 3’s, fiber, protein, and antioxidants.

    How to Make Pumpkin Banana Oatmeal

    Pouring milk into pot

    To start your oatmeal, begin with adding milk to a medium or large pot.

    Adding pumpkin pie spice to milk

    Next comes my favorite part, the pumpkin pie spice. It really brings that warm, comfort of fall!

    Adding pumpkin puree to pot

    The most important ingredient comes next, your pure pumpkin purée.

    Adding salt to pot

    Sprinkle with salt.

    Adding vanilla to pot

    And add the vanilla.

    Whisking pumpkin oatmeal starter

    Whisk everything together until the milk mixture starts to bubble around the edges, it doesn’t need to be a full boil.

    Adding oats to oatmeal

    Now it wouldn’t be oatmeal without oats, so add your old fashioned oats.

    Adding flaxseed meal to oatmeal

    Flaxseed meal comes next. It’s one of my favorite things to add to oatmeal and smoothies for a boost of protein and fiber.

    Adding banana to oatmeal

    Slice up your bananas, and add them to the pot.

    Adding walnuts to oatmeal

    Finally, add your walnuts.

    Stirring pumpkin banana oatmeal.

    Stir it up, and reduce heat to low. Cook for an additional 3-4 minutes for it to all come together.

    Up close pumpkin banana oatmeal

    Serve with additional milk poured over or garnished with extra banana slices and berries.

    Easy Ingredient Swaps

    • Dairy free options. Any milk will work with oatmeal, but my personal favorites to swap out cows milk for are almond milk and oat milk. You could also use water, if you have nothing else.
    • Don’t like bananas? If you aren’t a huge banana fan, you can still make this oatmeal without any artificial sweeteners. Swap it out for apple sauce! Still not your thing? You could also use some pure maple syrup.

    Frequently Asked Questions:

    What are the secrets to good oatmeal?

    Natural Sweetness: Ripe bananas and berries eliminate the need for sugar or artificial sweeteners. Bonus? Nature’s sweeteners are full of fiber, nutrients and antioxidants.
    Omega 3 Fatty Acids: Walnuts and flaxseed are a great source of omega-3 fatty acids. If you aren’t a fan of salmon or fatty fish, this is a great way to get your daily dose of omega-3’s!
    Keep it Interesting: Pure pumpkin is my favorite seasonal twist on oatmeal (and smoothies and muffins). Rich in Vitamin A, fiber, and low in calories, pure pumpkin is a win, win, win. Plus, it tastes like pie.

    Can I make this oatmeal ahead of time?

    Yes, this oatmeal can be kept in the fridge for up to 6 days in an air-tight container. You can reheat in the microwave or on the stove, or eat it cold!

    Can I use a different kind of oat?

    I use old-fashioned oats, which is a rolled oat. The biggest benefit of using rolled oats, is that they cook faster. If you don’t have old-fashioned oats, quick-cooking oats work in a similar manner. Steel-cut oats take longer to cook, and have a different texture when cooked. Most oatmeal is made with rolled oats.

    Pouring milk over pumpkin banana oatmeal.

    Other Great Oatmeal Recipes

    Liz enjoying pumpkin banana oatmeal.

    There is something about the chill and beauty of fall that brings excitement to my heart. Add my love for pumpkin and the warmth of fall spices and recipes, and it easily becomes one of my favorite times of year. This Pumpkin Banana Oatmeal is just the beginning.

    Your spoon is waiting.

    Pumpkin banana oatmeal

    Pumpkin Banana Oatmeal

    4 stars average
    Warm, naturally sweet, and a filling breakfast, this Pumpkin Banana Oatmeal with walnuts tastes like pie in a bowl.
    PREP: 1 min
    COOK: 5 mins
    TOTAL: 6 mins
    Servings: 4


    • 2 cups milk (any type)
    • 1 cup pure pumpkin
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon vanilla
    • ¼ teaspoon salt
    • 2 cups old fashioned oats
    • 2 medium bananas (thinly sliced)
    • ¼ cup walnuts (chopped)
    • ¼ cup flax seed meal
    • mixed berries (optional garnish)


    • In a medium sauce pot, whisk together milk, pumpkin, pumpkin pie spice, vanilla and salt over medium heat.
    • Once milk mixture starts to bubble around the edges, stir in oats, bananas, walnuts and flax seed. Stir mixture and reduce heat to low.
    • Cook 3-4 additional minutes or until oatmeal has reached desired consistency, stirring frequently. Garnish with berries if you wish to serve.


    Excellent source of Vitamin A, good source Calcium, Iron and Vitamin C.


    Calories: 346kcalCarbohydrates: 53.5gProtein: 13gFat: 10.5gSaturated Fat: 1.4gPolyunsaturated Fat: 9.1gCholesterol: 1mgFiber: 10.5gSugar: 14.9g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


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